I love heirloom tomatoes that get so ripe that they practically burst when you cut into them. This dish can sit out all morning during brunch and gets better with every minute. Lay a slice onto toast, have a bit between bites of fatty cheese or bacon. Radish microgreens add a bit of spice and crunch to an otherwise squishy dish.
To make a wonderful dip for toast, add olive oil to the vinegar collecting at the bottom of the bowl after you've eaten all the tomatoes.
| Things you'll need: | |
| 2 heirloom tomatoes 1/8 cup balsamic vinegar 1/2 cup microgreen, radish or basil |
Salt Pepper Optional: Olive oil |
Cut the tomatoes into thick slices.
Drizzle with the balsamic vinegar, salt and pepper.
Toss in the microgreens.
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